Spinach Ricotta-Stuffed Chicken Breasts
Spinach Ricotta-Stuffed Chicken Breasts
Photography by Matthew Kimura
This recipe makes 6 servings
Ingredients
- 6 chicken breasts, (about 2-1/2 lbs/ 1.25 kg)
- 1 tbsp butter, melted
- Stuffing:
- 1 tbsp butter
- 1 small onion, finely chopped
- 1 small garlic clove, minced
- 1-1/2 cups chopped fresh spinach
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil, (or 1/2 tsp/2 mL dried)
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 2 tbsp Parmesan cheese, grated
- 1 egg yolk
- 1/4 tsp salt
- 1 pinch nutmeg
- 1 pinch pepper
Preparation
Preheat oven to 375°F (190°C).
Stuffing:
In large skillet, heat butter over medium heat; cook onion and garlic stirring often, for 3 to 5 minutes or until softened. Add spinach, parsley and basil; cook, stirring, for about 2 minutes or until spinach wilts and moisture evaporates. Let cool completely.
In bowl, mix spinach mixture, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper.
Using sharp knife, bone chicken, leaving skin attached. Gently loosen skin from 1 long side of each breast, leaving skin attached at curved side. Stuff about 1/4 cup (50 mL) stuffing under skin, pressing to spread evenly. Tuck ends of skin and meat underneath.
Place on greased rack in foil-lined pan. Brush with butter. Bake in oven, basting occasionally, for about 35 minutes or until golden and chicken is no longer pink inside.
Related content
-
Chicken, Mushroom Pasta Bake
This is based on a favorite recipe that my mom made during my growing up years. I've lightened...
-
-
Leek and Gorgonzola Chicken Breasts
Gorgonzola is delightful but you can try another creamy blue-veined cheese, such as borgonzola or...
-
Roasted Chicken Breasts with Smoked Gouda and Leeks
Chicken breasts are so easy to prepare that any variation of this elegant entrée can be ready in...
